Buddha Bowl
Servings 2
Calories 946kcal
Ingredients
Marinade:
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1/2 TBSP Lemon juice
- 2 TBSP Extra-virgin olive oil
- 10 oz Chicken breast boneless skinless cut into cubes
Seasoning
- Salt
- Black pepper
Garlic sauce:
- 4 oz Greek yogurt
- 1 clove Garlic
- 1/2 tsp Lemon juice
- Water
Rice
- 1/2 cup White rice rinsed
- 1/2 tsp Ground turmeric
Other
- 1 cup Romaine lettuce chopped
- 1 Avocado pitted and diced
- 1 cup Cucumber diced
- 1/2 cup Red onion sliced thin
- 1/2 cup Tomato diced
- 2 slices Crusty bread toasted
Coconut Water
- 24 oz Coconut water cold
Instructions
- Prep the ingredients per the instructions above.
- Make the marinade: Mix together all of the ingredients for the marinade. Season with salt and pepper. Set aside.
- Make garlic sauce: Place all ingredients in a blender and blend till smooth. Add water a tablespoon at a time if needed to thin out the sauce to a creamy consistency. Season with salt and pepper to taste. Set aside.
- Make the rice: Season the rice with turmeric, salt, and pepper. Cook the rice according to the directions on the package.
- Heat a nonstick pan on medium-high heat. Cook the chicken until golden brown and reaches an internal temperature of 160°F (70°C) using a thermometer.
- Finish the rice: Once tender, fluff with a fork.
- Toast the bread.
- Serve: Plate the rice and chicken. Top with lettuce, avocado, cucumber, onion, and tomato, and drizzle everything with garlic sauce. Enjoy with bread and coconut water.
Nutrition
Calories: 946kcal | Carbohydrates: 105g | Protein: 53g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 948mg | Potassium: 2486mg | Fiber: 16g | Sugar: 19g | Vitamin A: 3120IU | Vitamin C: 34mg | Calcium: 275mg | Iron: 8mg